Looking for What does 'organic' mean when it is used on foods, like vegetables and fruit? in 2024? Scroll down this page and follow the links. And if you bring home some fruit or vegetables and want to can, freeze, make jam, salsa or pickles, see this page for simple, reliable, illustrated canning, freezing or preserving directions. There are plenty of other related resources, click on the resources dropdown above. If you are having a hard time finding canning lids, I've used these, and they're a great price & ship in 2 days.
If you have questions or feedback, please let me know! There are affiliate links on this page. Read our disclosure policy to learn more.
People often ask if PYO are "organic"
Some are, most aren't. If they aren't certified, I always ask when they last sprayed and what they
used. But what does it mean to be "certified organic"? The U.S. Department of
Agriculture has put in place
a set of national standards that food labeled
"organic" must meet, whether it is grown in the United States or
imported from other countries. USDA's National Organic Program regulates
the standards for any farm, wild crop harvesting, or handling operation that
wants to sell an agricultural product as organically produced. After October 21, 2002, when you buy food
labeled "organic," you can be sure that it was produced using the
highest organic production and handling standards in the world. The
National Sustainable Agriculture Information Service (NSAIS) describes organic farm certification
and the National Organic Program this way:
In essence, organic certification is a simple concept. A third party; an organic certifying agent; evaluates producers, processors, and handlers to determine whether they conform to an established set of operating guidelines called organic standards. Those who conform are certified by the agent and allowed to use a logo, product statement, or certificate to document their product as certified organic. In other words, the certifier vouches for the producer and assures buyers of the organic product's integrity...
The USDA does maintain a database that you ca search in to check if a farm that is claiming to be certified as organicis. See this page
The steps to becoming a certified organic producer are very basic. The five that follow are typical, though variations might apply in different circumstances.
1. Identify a suitable certifier
2. Submit an application
3. Completeness Review
4. On-farm inspection
5. Final review
The NSAIS has a complete description of what is involved in each step on this page.
There is an exception for farms selling less than $5000 of produce annually, too.
If you are interested in health, environmental health, and safety issues, see our sister site www.ehso.com , environmental health and safety online, for free information.
Organic food is produced by farmers who avoid the use of bio-persistent nonselective chemical pesticides, fungicides and fertilizers. Farmers emphasize the use of renewable (or sustainable) resources and the conservation of soil and water to enhance environmental quality for future generations.
The USDA says:
Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled 'organic,' a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified, too." Consumer Brochure, USDA National Organic Program
The specifics vary depending upon the type of food and its method of production. For example, Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic fruits and vegetables are grown without using most conventional pesticides, fertilizers made with synthetic ingredients or sewage sludge; bioengineer seed or plants; or ionizing radiation.
Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified, too.
The Mayo Clinic provides this comparison:
Conventional farmers | Organic farmers |
---|---|
Apply chemical fertilizers to promote plant growth. | Apply natural fertilizers, such as manure or compost, to feed soil and plants. |
Spray insecticides to reduce pests and disease. | Use beneficial insects and birds, mating disruption or traps to reduce pests and disease. |
Use chemical herbicides to manage weeds. | Rotate crops, till, hand weed or mulch to manage weeds. |
Give animals antibiotics, growth hormones and medications to prevent disease and spur growth. | Give animals organic feed and allow them access to the outdoors. Use preventive measures ; such as rotational grazing, a balanced diet and clean housing ; to help minimize disease. |
The USDA makes no claims that organically produced food is safer or more nutritious than conventionally produced food. Organic food differs from conventionally produced food in the way it is grown, handled, and processed. Some are considered "better", but for some foods it may not really make a difference (in terms of health benefits). An example of the latter is fruits with a thick inedible skin, like bananas or oranges. Studies show that pesticides applied do not enter the edible portions. And in processed foods studies again show that there is no measurable difference between organic and non-organic. For example, a jar of organic spaghetti sauce has the same nutritional value as the non-organic variety. The biggest difference come sin fresh and frozen unprocessed fruits and vegetables. In general, though, it is safe to safe that organic , and more particularly, "sustainably grown" foods are better overall, considering the nutritional value, absence of chemical residues, and less adverse affect upon the environment.
A number of recent studies, articles and reports conclude that nutritional analysis shows few or no measurable differences:
.... which stands to reason. A plant's structure ought not to be able to know the difference between a nitrate ion dissolved in the water in the soil that can from a bag of fertilizer, or one that cam from cow manure. After all, NO3 is NO3. And certainly the freshness of the food, how it is handled, stored and transported would likely impact nutritional content far more than organic / non-organic production.
But that is not to say that there are not important reasons; health, personal, environmental and social to prefer organically raised foods. Pesticide residues, for example, wouldn't be measure in a nutritional analysis, but they certainly could affect your long term health and potential for cancers or other illnesses.
Consumer Reports says that it does make sense to buy these foods grown organically: Apples, bell peppers, celery, cherries, imported grapes, nectarines, peaches, pears, potatoes, red raspberries, spinach, strawberries, Meat, poultry, eggs, dairy and baby foods.
You must look at package labels and watch
for signs in the supermarket. Along with the national organic standards,
USDA developed strict labeling rules to help consumers know the exact organic
content of the food they buy. The USDA Organic seal also tells you
that a product is at least 95 percent organic.
Single-ingredient foods
Look for the word "organic" and a small sticker version of the USDA Organic seal on vegetables or pieces of fruit. Or they may appear on the sign above the organic produce display.
The word "organic" and the seal may also appear on packages of meat, cartons of milk or eggs, cheese, and other single-ingredient foods.
Foods with more than one ingredient
The following photo shows examples of the labels that may be used on a wide variety of products that use organic ingredients.
Click photo of follow
this link for larger image of cereal
boxes.
The sample cereal boxes show the four labeling categories. From left: cereal with 100 percent organic ingredients; cereal with 95-100 percent organic ingredients; cereal made with at least 70 percent organic ingredients; and cereal with less than 70 percent organic ingredients. Products with less than 70 percent organic ingredients may list specific organically produced ingredients on the side panel of the package, but may not make any organic claims on the front of the package. Look for the name and address of the Government-approved certifier on all packaged products that contain at least 70 percent organic ingredients.
No. The use of the seal is voluntary.
People who sell or label a product "organic" when they know it does not meet USDA standards can be fined up to $10,000 for each violation.
No. Natural and organic are not interchangeable. Other truthful claims, such as free-range, hormone-free, and natural, can still appear on food labels. However, don't confuse these terms with "organic." Only food labeled "organic" has been certified as meeting USDA organic standards.
For more detailed information on the USDA organic standards, visit the USDA Nationa Organic Program website or call the National Organic Program at 202-720-3252, or write USDA-AMS-TM-NOP, Room 4008 S. Bldg., Ag Stop 0268, 1400 Independence, SW, Washington, DC 20250.
These requirements do not preempt Food and Drug Administration; USDA, Food
Safety and Inspection Service; or the Bureau
of Alcohol, Tobacco, and Firearms labeling regulations or label approval
requirements.
Letter Codes for the information below indicate position on package and are
defined as follows:
PDP: Principal Display Panel
IP: Information Panel
IS: Ingredients Statement
OP: Any Other Panel
If you want to claim: | "100 percent Organic" (or similar statement) |
Your product: | Must contain 100 percent organically produced ingredients, not counting added water and salt. |
Your label MUST: | Show an ingredient statement when the
product consists of more than one ingredient.
Show below the name and address of the handler (bottler, distributor, importer, manufacturer, packer, processor, etc.) of the finished product, the statement:
|
Your label MAY show: | The term "100 percent organic" to modify
the product name. (PDP/IP/OP) The term, "organic" to identify the organic ingredients1. Water and salt included as ingredients must not be identified as organic. (IS) The USDA organic seal and/or certifying agent seal(s). (PDP/OP) The certifying agent business/Internet address or telephone number. (IP) |
Your label MUST NOT show: | Not applicable |
If you want to claim: | "Organic" (or similar statement) |
Your product: | Must contain at least
95% organic ingredients, not counting added water and salt.
Must not contain added sulfites. May contain up to 5% of:
|
Your label MUST: | Show an ingredient statement.
List the organic ingredients as "organic" when other organic labeling is shown.1 Water and salt included as ingredients must not be identified as organic. (IS) Show below the name and address of the handler (bottler, distributor, importer, manufacturer, packer, processor, etc.) of the finished product, the statement:
|
Your label MAY show: | The term "Organic" to modify
the product name. (PDP/IP/OP)
"X% organic" or "X% organic ingredients." (PDP/IP/OP) The USDA Organic seal and/or certifying agent seal(s). (PDP/OP) The certifying agent business/Internet address or telephone number. (IP) |
Your label MUST NOT show: | Not applicable |
If you want to claim: | "Made with Organic Ingredients" (or similar statement) |
Your product: | Must contain at least 70% organic
ingredients, not counting added water and salt.
Must not contain added sulfites; except that, wine may contain added sulfur dioxide in accordance with 7 CFR 205.605. May contain up to 30% of:
|
Your label MUST: | Show an ingredient statement.
List the organic ingredients as "organic" when other organic labeling is shown.1 Water and salt included as ingredients must not be identified as organic. (IS) Show below the name and address of the handler (bottler, distributor, importer, manufacturer, packer, processor, etc.) of the finished product, the statement:
|
Your label MAY show: | The term "Made with organic ___ (specified
ingredients or food groups)." (PDP/IP/OP)
"X% organic" or "X% organic ingredients." (PDP/IP/OP) The certifying agent seal(s). (PDP/OP) The certifying agent business/Internet address or telephone number. (IP) |
Your label MUST NOT show: | The USDA Organic seal |
If you want to claim: | That your product has some organic ingredients |
Your product: |
May contain less than 70% organic ingredients, not counting added water and salt.
May contain over 30% of:
|
Your label MUST: |
Show an ingredient statement when the word organic is used.
Identify organic ingredients as "organic" in the ingredients statement1 when % organic is displayed. Water and salt included as ingredients must not be identified as organic. (IS) |
Your label MAY show: | The organic status of ingredients in the
ingredients statement.1 Water and salt included as
ingredients must not be identified as organic. (IS)
"X% organic ingredients" when organically produced ingredients are identified in the ingredient statement. (IP) |
Your label MUST NOT show: | Any other reference to organic contents.
The USDA Organic seal. The certifying agent seal. |
1 To identify an ingredient as organically produced, in the ingredients statement, use the word, "organic" in conjunction with the name of the ingredient, or an asterisk or other reference mark which is defined below the ingredient statement.
Water bath canner with a jar rack
Pressure canners for gas, electric and induction stoves: Presto 23Qt or T-fal 22Qt
Canning scoop (this one is PERFECT)
Ball Blue book (most recent version)
Jars: 8oz canning jars for jams
Farm markets and roadside stands
Road trips and camping resources
Local Honey, apiaries, beekeepers
Consumer fraud and scams information
Home canning supplies at the best prices on the internet!
Maple Syrup Farms, sugarworks, maple syrup festivals
Environmental information and resources
Farms For Your Event for birthday parties, weddings, receptions, business meetings, retreats, etc.
Festivals - local fruit and vegetable festivals
Get the
most recent version of
the Ball Blue Book
With this Presto 23 quart pressure canner and pressure cooker, you can "can" everything, fruits, vegetables, jams, jellies, salsa, applesauce, pickles, even meats, soups, stews. Model 01781
You can make jams, jellies, can fruit, applesauce, salsa and pickles with water bath canners, like this Granite Ware 12-Piece Canner Kit, Jar Rack, Blancher, Colander and 5 piece Canning Tool Set